Your #1 Online Baking Destination!


Spinach Ricotta Pop-Tarts! A Pop-Tart like you have never seen them before. Who says they have to be sweet to be delicious??

Spinach and Ricotta Savory Pop-Tarts

Save Recipe

Hi Bold Bakers! 

Puff Pastry was something I have wanted to make for a long time since I started my Bold Baking Basics series. I made my easy Puff Pastry and it was a hit! But now what to do with it???? That’s when I turned to you and the requests came flooding in.  Within minutes we had decided on Savory Pop-Tarts and plenty of ideas as to what to fill them with. I was excited about doing Spinach and Ricotta Savory Pop-Tarts. You often see this flavor in a pie, fill pastry or a quiche so a Pop-Tart is just another delicious version of those. 

If you want to substitute the Ricotta, you can always use my Homemade Cream Cheese recipe, it will work beautifully in the Pop-Tarts.

What I like to do with these Savory Pop-Tarts is make up a bunch and freeze them raw. Then, just imagine coming home from school or work and eating a freshly baked Pop-Tart.  They are for kids young and old.

Do you want even MORE Pop-Tart Flavors? Check out my Pizza Pop-Tart and Ham & Cheese Pop-Tart.

Pizza Pop-Tarts, Spinach Ricotta Pop-Tarts, Ham and Cheese Pop-Tarts, savory pop tarts, pop tarts, turnovers, savory pastry ideas, savory pastry recipes, dinner ideas, after school snacks, after school food, snacks for kids, healthy snacks, snack ideas, lunch ideas, make ahead dinner ideas, Puff Pastry, Puff Pastry recipe, Pastry recipe, rough puff pastry, easy puff pastry recipe, How to make Puff Pastry, How to make Pastry, easy recipe for Puff Pastry, flakey pastry, flakey pastry recipe, how to recipes, basic baking tips, basic baking, baking, baking recipes, dessert, desserts recipes, desserts, cheap recipes, Recipes, recipe, easy desserts, quick easy desserts, best desserts, best ever desserts, simple desserts, baking techniques, baking methods, simple recipes, recieps, baking recieps, how to make, how to bake, cheap desserts, affordable recipes, Gemma Stafford, Bigger Bolder Baking, bold baking, bold bakers, bold recipes, bold desserts, desserts to make, quick recipesPizza Pop-Tarts, Spinach Ricotta Pop-Tarts, Ham and Cheese Pop-Tarts, savory pop tarts, pop tarts, turnovers, savory pastry ideas, savory pastry recipes, dinner ideas, after school snacks, after school food, snacks for kids, healthy snacks, snack ideas, lunch ideas, make ahead dinner ideas, Puff Pastry, Puff Pastry recipe, Pastry recipe, rough puff pastry, easy puff pastry recipe, How to make Puff Pastry, How to make Pastry, easy recipe for Puff Pastry, flakey pastry, flakey pastry recipe, how to recipes, basic baking tips, basic baking, baking, baking recipes, dessert, desserts recipes, desserts, cheap recipes, Recipes, recipe, easy desserts, quick easy desserts, best desserts, best ever desserts, simple desserts, baking techniques, baking methods, simple recipes, recieps, baking recieps, how to make, how to bake, cheap desserts, affordable recipes, Gemma Stafford, Bigger Bolder Baking, bold baking, bold bakers, bold recipes, bold desserts, desserts to make, quick recipesPizza Pop-Tarts, Spinach Ricotta Pop-Tarts, Ham and Cheese Pop-Tarts, savory pop tarts, pop tarts, turnovers, savory pastry ideas, savory pastry recipes, dinner ideas, after school snacks, after school food, snacks for kids, healthy snacks, snack ideas, lunch ideas, make ahead dinner ideas, Puff Pastry, Puff Pastry recipe, Pastry recipe, rough puff pastry, easy puff pastry recipe, How to make Puff Pastry, How to make Pastry, easy recipe for Puff Pastry, flakey pastry, flakey pastry recipe, how to recipes, basic baking tips, basic baking, baking, baking recipes, dessert, desserts recipes, desserts, cheap recipes, Recipes, recipe, easy desserts, quick easy desserts, best desserts, best ever desserts, simple desserts, baking techniques, baking methods, simple recipes, recieps, baking recieps, how to make, how to bake, cheap desserts, affordable recipes, Gemma Stafford, Bigger Bolder Baking, bold baking, bold bakers, bold recipes, bold desserts, desserts to make, quick recipesPizza Pop-Tarts, Spinach Ricotta Pop-Tarts, Ham and Cheese Pop-Tarts, savory pop tarts, pop tarts, turnovers, savory pastry ideas, savory pastry recipes, dinner ideas, after school snacks, after school food, snacks for kids, healthy snacks, snack ideas, lunch ideas, make ahead dinner ideas, Puff Pastry, Puff Pastry recipe, Pastry recipe, rough puff pastry, easy puff pastry recipe, How to make Puff Pastry, How to make Pastry, easy recipe for Puff Pastry, flakey pastry, flakey pastry recipe, how to recipes, basic baking tips, basic baking, baking, baking recipes, dessert, desserts recipes, desserts, cheap recipes, Recipes, recipe, easy desserts, quick easy desserts, best desserts, best ever desserts, simple desserts, baking techniques, baking methods, simple recipes, recieps, baking recieps, how to make, how to bake, cheap desserts, affordable recipes, Gemma Stafford, Bigger Bolder Baking, bold baking, bold bakers, bold recipes, bold desserts, desserts to make, quick recipes

Savory Spinach Ricotta Pop-Tarts
 
Prep time
Cook time
Total time
 
Author:
Serves: 8
Ingredients
  • 2 cups (10oz/280g) cooked spinach
  • 1 cup (8oz/225g) ricotta
  • 1 egg
  • Salt and pepper
  • Puff Pastry
  • Egg wash*
Instructions
  1. In a bowl mix together the cooked spinach, ricotta, egg and seasoning. If you are using frozen, cooked spinach make sure you drain it really well, wring out a small amount at a time in your hands to remove as much the liquid. Set aside in the fridge.
  2. Roll out thepuff pastry on a floured surface until ¼ - ½ inch thick.
  3. With a pizza cutter or knife cut your pastry to 3inch x 4inch rectangles. You will need 2 for each pop tarts.
  4. Spoon the filling onto a piece of the pastry. Take care not to overfill or the filling will come out.
  5. Egg wash the edges of the pastry around the filling, lay on the top layer and seal the 2 pieces together with a fork. Egg wash the top of the Pop-Tart, this will give your Pop-Tart a lovely golden color. Prick the top with a fork to release steam while baking.
  6. Bake at 400oF (200oC) for 20-23 minutes or until golden brown.
  7. Enjoy warm from the oven.
  8. Notes
  9. You can freeze the pop tarts raw and then bake from frozen when needed.
  10. Egg wash: whisk up an egg yolk with 4 tablespoons of milk and brush over pastry

 

SUBMIT YOUR OWN PHOTOS OF THIS RECIPE

2 Images
Submit Your Photos
Giselle.bg
Giselle.bg
mug_logo_150
Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.

And don't miss my NEW Bold Baking recipes and tips. Sign up for my weekly email newsletter.

16 Comments

  1. Rediet on March 21, 2018 at 12:42 pm

    Hi Gemma, I can’t wait to try your amazing recipes and thank you for sharing in simplest way possible ☺ all I tried for now is Best Ever banana bread

    • Gemma Stafford on March 22, 2018 at 4:50 am

      Hi there,
      good for you, well done! Now you have to work your way through the other recipes, one at a time! Try a different technique next time. You could make pastry! like here (https://www.biggerbolderbaking.com/?s=Pop+tarts) you can do it! then let us see the pics!
      Gemma 🙂

  2. joseph on September 27, 2017 at 9:37 am

    have you ever made ,Italian Easter pie ,made with Italian meats and cheeses ,,,,.your dough mite work for that or do yoy have a dough recipe for that mom would use same dough for apple strudel it was dino but I cant find or remember how she made it ,,,

  3. joseph on September 27, 2017 at 9:32 am

    hello ,have some keiffer pears ,going to try your dough recipe and turnovers ,will keep you posted, 92717

    • Gemma Stafford on September 28, 2017 at 8:17 am

      Hi Joseph,
      Lucky you! lovely pears, and should be good turnover too!
      No, I have never made an Italian Easter pie, though I do know what it is.
      I think I would try this with my easy puff pastry. (https://www.biggerbolderbaking.com/easy-puff-pastry-recipe/). The secret of this pastry is to work fast and cold, and for this pie I think it would be really delicious, in fact I think I will try it now too! Thank you for this idea. There are a number of good recipes online for this!
      Gemma 🙂

  4. Kim Chio on February 9, 2017 at 3:06 am

    Will it still be as good if it’s set on table for a long time? Like maybe 3-6 hours?

    • Gemma Stafford on February 9, 2017 at 4:20 am

      Hi Kim,
      This really depends on the room temperature! I would never leave food out at room temperature, beyond the time it takes it to come to room temp, when it should be served. This is the general rule. It is particularly important when the foods are perishable, food hygiene is really important to keep your food safe! Gemma 🙂

      • Kim on February 9, 2017 at 5:07 am

        Oh okays thanks Gemma! So what would be your advice if I were to sell it in my school for a project? ?

      • Kim on February 9, 2017 at 5:35 am

        Ohhh I see. So what would be your advice if I were to sell it in school for a project? ? Thanks in advance, Gemma! ☺️

        • Gemma Stafford on February 9, 2017 at 6:33 am

          Kim, I would not sell a food which requires refrigeration at a school project, it is not a good idea. Spoiled food can make people sick.
          Choose something like Cookies, you could make a bag of them, 5 -6 in a bag, wrap them nicely, with a ribbon and put the written recipe in the bag too, this would add value to it. Use ingredients you can find easily locally too. This will be a big hit, easy to do, and no worry about spoiled food!
          Gemma 🙂

  5. Aidan S. on December 3, 2016 at 2:35 pm

    Can you use feta instead of ricotta??

    • Gemma Stafford on December 4, 2016 at 3:28 am

      Hi Aidan,
      Yes, I love this combination, it is my idea of heaven!
      Gemma 🙂

      • Aidan S. on December 18, 2016 at 5:39 pm

        ok thanks!

  6. The Best University in DUBAI on August 30, 2016 at 2:50 am
  7. Chit on August 27, 2016 at 7:19 pm

    Hi Gemma…did you say that the puff pastry already cut up could be kept frozen till needed? And maybe say I will just make 3 pastries can it be baked in a small toaster oven? Thanks!

    • Gemma Stafford on August 28, 2016 at 2:13 am

      Hi Chit,
      Yes and Yes!
      That is the idea, cut it into portions and have it available to bake. Pastry defrosts really quite quickly too, or you can defrost in your fridge for a few hours. it will bake perfectly in a toaster oven using convection mode and correct temperature,
      Gemma 🙂

Leave a Comment





Rate this recipe:  

Pin It on Pinterest

Share This